Instructions

Sauté onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender and all of the water has evaporated, about 4 minutes.

Turn off heat, and mix in 1 to 2 tablespoons of Cajun seasoning, tomatoes, corn and kidney beans, stirring to combine. Set aside.

In a small mixing bowl, whisk cornmeal, baking powder and salt. You can also add 1 to 2 teaspoons of sugar if you like a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick but spreadable, like hummus, and not dry.

Pour bean mixture into your baking dish, and pat down firmly with a spatula. Spread cornbread mixture on top, and bake for 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Allow to sit for 15 minutes before serving.